Grilled Bavette Steak with Chimichurri & Charred Lemon

Bold Beef Flavor. Perfectly Grilled.

Known as the "butcher's favorite," bavette steak delivers exceptional beef flavor with beautiful marbling and a tender bite when cooked properly. This versatile cut shines with high-heat cooking and pairs perfectly with a bright, herbaceous chimichurri sauce. The key is simple: cook it hot and fast, let it rest, and always slice against the grain.

Prep Time: 20 minutes
Cook Time: 8–10 minutes
Total Time: 30 minutes
Servings: 2–4

Ingredients

From Your Apeiron Farms Box

• 1 Apeiron Farms Bavette Steak (Sirloin Flap Steak) 

For the Steak

• 2 tablespoons olive oil
• Kosher salt
• Freshly cracked black pepper

Chimichurri Sauce

• ½ cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• Zest of 1 lemon
• Juice of ½ lemon
• ½ teaspoon crushed red pepper flakes (optional)
• ½ cup extra virgin olive oil
• Salt and pepper to taste

For Serving

• 1 lemon, halved
• Flaky sea salt
• Fresh parsley (optional)

Instructions

Step 1 – Bring to Room Temperature

Remove the bavette steak from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Step 2 – Season

Brush lightly with olive oil and season generously with kosher salt and freshly cracked black pepper.

Step 3 – Make the Chimichurri

In a bowl combine:

• Parsley
• Cilantro
• Oregano
• Garlic
• Red wine vinegar
• Lemon zest
• Lemon juice
• Red pepper flakes

Slowly whisk in the olive oil until combined.

Season to taste with salt and pepper.

Set aside while the steak cooks.

Step 4 – Heat the Grill

Preheat your grill or cast-iron skillet over high heat.

For even better flavor, grill the lemon halves cut-side down for 2–3 minutes until lightly charred.

Step 5 – Cook the Steak

Place the bavette over direct high heat.

Cook approximately:

• Rare: 3–4 minutes per side (120–125°F)
• Medium-Rare: 4–5 minutes per side (125–130°F)
• Medium: 5–6 minutes per side (135–140°F)

Because bavette is relatively thin, watch the internal temperature closely to avoid overcooking.

Step 6 – Rest

Transfer the steak to a cutting board and let it rest for 10 minutes.

This allows the juices to redistribute throughout the meat.

Step 7 – Slice & Serve

Locate the direction of the muscle fibers and slice the steak thinly against the grain.

Arrange on a serving platter.

Spoon chimichurri generously over the sliced steak.

Finish with flaky sea salt and a squeeze of grilled lemon.

Chef's Tip

The most important step when cooking bavette is slicing against the grain. This shortens the muscle fibers and transforms an already flavorful steak into one that's exceptionally tender.

Know Your Cut

Bavette comes from the bottom sirloin, near the flank. Often called the "butcher's favorite," it offers a rich, beef-forward flavor with more marbling than flank steak. Its loose grain makes it ideal for quick, high-heat cooking, but proper slicing is essential for the best texture.

Pair It With

• Roasted Fingerling Potatoes
• Grilled Asparagus
• Garlic Butter Mushrooms
• Fresh Chimichurri
• Grilled Corn on the Cob
• Cabernet Sauvignon
• Malbec
• Argentinian Red Blend

From the Farm

At Apeiron Farms, our cattle are raised with a commitment to regenerative agriculture, responsible stewardship, and exceptional animal care. Every bavette steak reflects the quality that comes from thoughtful management and respect for the land.

Proof, not promises.

Internal Temperature Guide